The Pioneer Woman Tasty Kitchen
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Tatertot Casserole (No Canned Cream Soups!)

3.66 Mitt(s) 3 Rating(s)3 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 53 votes, average: 3.66 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

I don’t like using canned cream of mushroom soup, so I made my own “cream soup” sauce for this classic casserole.

Ingredients

  • 1 pound Ground Beef
  • 2-½ cups Frozen Green Beans
  • 3 Tablespoons Butter
  • 1 whole Medium Yellow Onion, Chopped
  • 3 Tablespoons Flour
  • 1 cup Beef Broth
  • ¾ cups Milk
  • ⅛ teaspoons Dried Thyme
  • ⅛ teaspoons Black Pepper
  • ¼ cups Parmesan Cheese (Optional)
  • 1 pound Frozen Tater Tots (half Of A 32 Oz. Bag)

Preparation

Preheat oven to 400 degrees F. Spray an 8×8 baking dish with nonstick spray (or you can use a deep-dish 9″ pie pan).

Brown ground beef in a large skillet over medium heat. Once it’s nicely browned, drain grease and pour beef into the baking dish. Spread the (still frozen) green beans over the ground beef in the baking dish and set aside.

Melt butter in the skillet you used earlier. Saute onions over medium heat until translucent, about 2 minutes. Stir in flour and cook for 5 more minutes, stirring often. Add broth, milk and spices. Heat to a low boil and cook until thickened, stirring often.

Pour sauce over beef and green beans in the baking dish. Top with parmesan cheese (if using) and spread tater tots on top in one even layer.

Bake for 20-30 minutes, until tater tots are brown and sauce is bubbling. Let cool 10 minutes before serving. Enjoy!!!

Note: If you like softer green beans, cook them according to package directions before adding them to the casserole.

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2 Reviews

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Avatar of Pammela

Pammela on 11.18.2011

Well i have to disagree with the first reviewer, we really liked it. Since i also know to season as I go, I went ahead and did that (why didn’t the first reviewer?). I seasoned my ground beef with salt, pepper, some garlic salt and thyme. I used my deep dish pie plate. I then used french cut frozen green beans and layered those on top and set aside (they defrosted pretty much sitting while I made the sauce). I liked the sauce a lot, although I used more salt, pepper and thyme then called for. I would make this again, but probably add the rest of the bag of green beans mixed with the ground beef, then layer on top per the recipe. I cooked mine for 30 minutes and it was pefect, having leftovers today! Thanks for the recipe!!!

Avatar of outsidethebox

outsidethebox on 8.22.2011

I’m sorry but this was borderline gross. I googled Tatertot Casserole *without* cream of anything because I don’t cook with those. This came up and I was skeptical, but tried it. First of all, I am enough of a cook to know to salt as I go. This recipe made no mention of salting – the ground beef, sauce, anything. I knew the green beans would soak up salt so I thought I salted pretty liberally. As well as pepper. I though to myself I should be adding garlic powder, something because this was going to be bland. And it was. Also, I baked for 30 min. and the green beans were not done. IF I were to do it again I would for sure do canned green beans. I would also season it up liberally – garlic powder, maybe some dry mustard, chili powder? It certainly needs something. My husband (who will eat anything) proclaimed this as “army food”. Enough said!

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